"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salsa Chicken Fiesta Recipe

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This recipe for Salsa Chicken Fiesta, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, May 25, 2006


2/3c. original Bisquick mix
2T. water
1 egg
1 1/2c. shredded cheddar cheese
3 boneless skinless chicken breast halves, cut into 1/2" pieces
2 tsp. vegetable oil
1 1/4c. Old El Paso Thick 'n Chunky salsa

Heat oven to 400F.
Spray 8" or 9" square pan.
Stir together Bisquick mix, water and egg. Spread in pan; sprinkle with 1 1/4c. of the cheese.
Cook and stir chicken in oil over medium-high heat until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2" of edges.
Bake 22-25 minutes or until edges are dark golden brown. Sprinkle with remaining cheese. Bake 1-3 minutes or until cheese melts; loosen from sides of pan.
6 servings.




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